Monday, July 30, 2012

Jack Daniels Whiskey Cupcakes

by Cindy

Since today is our intern, Brian's, 21st birthday, I volunteered to bring cupcakes. I looked around on the net trying to find a masculine liquor inspired cupcake and decided to make these cupcakes that have Jack Daniels in them.  Christy has made a couple of cupcakes with fun themes so this was my turn.  I personally think I like the fruity flavors like Pina Colada and Margarita more than the whiskey flavor, but that's just a personal preference, and this was about Brian not me. lol

I  used a box mix for the chocolate cupcakes, and then I made the Ganache Filling and Jack Daniels Buttercream Frosting. 

Ganache Filling

8 1/2 ounces semi-sweet chocolate (chips or chopped up)
2/3 cup heavy whipping cream
2 T butter at room temperature
1 to 2 t whiskey

Whiskey Buttercream Frosting

6 cups powdered sugar
1 1/2 stick butter, at room temperature
6 T Jack Daniels, or other whiskey

Put the chocolate in a heatproof bowl.  Heat the cream until simmering and pour it over the chocolate.  Let that sit for one minute and then stir until smooth.  It takes a few minutes.  Add the butter and whiskey and stir until combined.  Let the ganache cool until thick but still soft enough to be piped.  This takes several hours.  Using an apple corer, paring knife, or melon baller, cut the centers out of the cooled cupcakes.

Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
* If you make the ganache a day ahead of time, it will keep fine and minimize waiting time.  Just make sure to let it come to room temperature before storing it in the refrigerator, and allow to come to room temperature before trying to pipe it into the cupcakes. 

Whisky Butter Cream Frosting

Mix butter in a mixing bowl for several minutes.  Slowly add the powdered sugar.  Add whiskey a tablespoon at a time until the right consistency and flavor is achieved.  I used about 4 T. 
Put in a piping bag and pipe it onto the cupcakes. 

adapted from

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